Preparation

Put the spinach in a pot. Cover with water and bring to a boil. Cook until the spinach is wilted. Strain and rinse with cold water. When cool, puree the spinach in a blender. Set aside.

In the meantime, cut the chicken breasts into 1-inch, bite-size pieces. Add olive oil to a large frying pan, and heat over medium-high heat. Add the chicken and cook until all sides are white (about 5 minutes).